Turkey Meatloaf
Updated Oct. 29, 2024
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8cloves garlic, minced
- 1tablespoon finely chopped fresh rosemary
- ¼teaspoon red pepper flakes
- 1cup fresh bread crumbs of any provenance
- ½teaspoon kosher salt
- ½teaspoon freshly ground black pepper
- ¼cup whole milk
- 1pound ground turkey
- 1pound sweet Italian pork sausage, casing removed, crumbled
- ¼cup extra-virgin olive oil
- 4ounces bacon, chopped
- 1medium red onion, finely chopped
- 128-ounce can whole tomatoes, preferably San Marzano, seeds removed
- 1cup red wine
- ¼bunch mint
Nutritional analysis per serving (8 servings)
418 calories; 31 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 23 grams protein; 587 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. Combine ⅔ of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don’t overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.
- Step 2
Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.
- Step 3
Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.
- Step 4
Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.
- Step 5
Transfer the meatloaf to a platter and let stand, tented with foil, for 10 to 20 minutes; its internal temperature will rise to 160 to 165. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.
Private Notes
Comments
Came out well. Made it exactly as directed, except that I did not remove the seeds from the canned tomatoes (are you kidding me?). Might reduce the oil to 2 Tbsp. given the bacon fat.
I liked this meatloaf a lot. I used dark ground turkey and sweet Italian chicken sausage (which I pulsed in a food processor to break up). The meatloaf plus sauce seemed a little less heavy than regular meatloaves that use beef. The bacon is a nice touch, but I might reduce the amount of bacon next time to make the sauce a little less smoky.
Great dish. Don't skip the mint; whatever it does, it's magic.
Not worth the effort, Ina’s recipe is so much better and easier to make.
oh my! I did not like this at all. Used white meat turkey and chicken sausage and a good wine. I may have over mixed. Nevertheless, I did not like.
I think this might be the worst NYT recipe I’ve ever made and I’ve made lots of them, typically excellent, if not outstanding. Followed the recipe exactly and it was dry and overcooked, even though I took it out as soon as the temperature 150. I used turkey sausage to try to avoid the ‘dry pork comments’ and it was still dry. That said, the sauce was absolutely terrific. Next time, I’ll just make the sauce and use it over pasta - great flavor!